-Combine all ingredients in a plastic zipper bag and refrigerate for 2 hours, kneading every 30 minutes.
-Remove wings from bag and place on a hot grill.
-Cook wings for 10 minutes on one side, then turn and baste with the marinade.
-Continue cooking 10 minutes.

Serves: 6
Prep. Time: 2:30

2 cups Bullseye® BBQ Sauce
1/2 cup honey
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wings AND/OR drummets

-In a shallow dish, combine flour, salt, and pepper.
-Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
-In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
-Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
-Drain chicken on brown paper bags.
-Immediately toss fried chicken with BBQ sauce mixture.

Serves: 4
Prep. Time: 0:45

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)

-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Serves: 4

Cut off wing tips and cut each wing in half. Mix above ingredients
and pour over wings – Marinate overnight. Bake in pan at 350?F for 50-
60 minutes.

Ingredients:

1 tablespoon white wine vinegar
½ cup milk
2 tablespoons fine-chopped yellow onions
1 clove garlic, crushed
¼ cup parsley, minced
1 cup mayonnaise
¼ cup bleu cheese, crumbled into fine pieces
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon fresh-ground black pepper
Pinch of cayenne pepper
¼ pound butter or margarine
2 tablespoons bottled hot sauce* or more to taste if you can take it
50 pieces chicken wings, either center or upper portion
Peanut oil for deep frying
Celery sticks for garnish
*Trappey’s Red Devil or Tabasco would be fine.

Directions:

Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter or margarine over low heat, and stir in the hot sauce. Careful, this stuff may be too hot for your family. Try a bit that is mild first; then increase the amount of hot sauce to taste. Deep-fry the wing pieces in small batches in peanut oil at 385° for about 10 minutes, or until browned and crisp.

Drain on paper towels. (If you wish to avoid the fat in this dish, bake the wings in the oven at 400° for 25 minutes.) When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with the dressing for a dip and the celery sticks on the side.

This is one of those marvelously messy meals. Serve with lots of beer, a gigantic green salad with Dill and Caper Dressing, and perhaps Onions Baked in Cinders.

Serves 6 to 8